Save my soup! Soup problems thread.

SmileyS_2

charmed-imsure wrote: »

(your friend might not find it bland!)
I've not done soups but I have done casseroles in my slow cooker & they tend to be a tad bland I must confess. I normally add a couple more stock cubes or bisto gravy granuals. How about a little spice? Perhaps a little bit of mild chilly powder or paprika? Only if you like a little spice though. I find it really difficult to get a nice flavour balance on things like this but a couple extra stock cubes sometimes helps.

Curry powder that sounds good thanks!

Rikki

SmileyS wrote: »

Curry powder that sounds good thanks!

Put a small amount of soup in a bowl and add the spices/curry powder to give yourself an idea of the taste before you add to all the soup. Just in case you don't like it. From experience.:o (embarrassed smiley, they don't seem to be working)

Penelope_Penguin

Hi there! I'll add this to the existing thread on how to add flavour to soup.

Worcester sauce works for me

Penny. x

motherkitty

I always add a tiny bit of chilli powder to my hm soup, no matter what flavour it is. Not enough to give it heat but it just makes it a bit more 'interesting'.

domestic_goddess

I am making really basis soup for lunches this week, I have used organic chicken stock cubes, carrot, onion, split peas and lentils.

I have made this before and it is yummy as well as being really filling but I was wondering what herbs and spices can I put in it to it to make it even yummier.

I never know which ones go with which food.

Thanks

Olliebeak

Coriander goes lovely with carrot .

Basic 'dried mixed herbs' are always useful.

IF you use salt (I don't and stock cubes are very often very salty any way), try celery salt instead.

troll35

I use thyme in a lot of my veggy soups, particularly those with potatoes in, also parsley and I use a little basil in tomato soup

gairlochgal

I like the Gourmet Garden "lazy" herbs. They do a nice italian mix which my kids love in tomato sauces, bolognese, soup. Parsley and maybe ginger would go well in your soup.

Mummy_Jo

Hi all,

I've made simple parsnip and apple soup from the Covent Garden Soup book this morning. It is still hot enough to eat!! I was feeling that brave I made double! It is basically apples, parsnips, stock and milk. I've used homemade Chicken stock instead of vegetable as I had some left over in the fridge from earlier in the week. I tried to get my hubby to take some to work with him this morning and he was happy enough to do it until he tasted it! Its really bland and bit too creamy. I know that there are recipes out there for curried parsnip soup but I am worried about making it a bit too spicy. I was thinking of adding something like cumin but I am unsure about quantities. I do a lot of baking and cooking but very rarely stray away from recipes as I am not very confident with my own judgement.

As I am finished making the soup I am not sure about adding spices. They are normally added in the middle of the recipe.

I would really appreciate your comments. I am off to Church in a bit and would love to have this for lunch but can not stomach it in its present form!

Thanks in advance

Jo

mrs_thrifty_2

I have looked up Delia's recipe and she puts cumin seeds in her soup - dry roasted in a pan and then crushed. - 1 tsp and her recipe is for 1 and a half pounds of parsnips and 2 pints of stock. Am just going to check my other guru - Mary Berry......